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all right so we’re going to start off by
cutting our french fries okay we’re
going to start with a couple or a few
peeled potatoes we’re using a golden
Yukon Gold potato you can use rusted
potatoes the key to a perfect French fry
obviously starts with a very sharp knife
okay we want to make quarter inch slices
here okay so Aidan’s going to speed up
through this process of me slicing all
this and we will show you what it looks
like all right now once you have them
sliced what we’re going to do is we’re
going to slice them long ways so we’re
going to stack them
together and again keeping that
thickness the same we’re going to hold
the potato down nice and secure and make
thin qu
inch diameter slices
this is a great opportunity for you to
work on knife
skills okay and then if they’re not
perfect that’s okay because this isn’t a
restaurant this is your home kitchen now
the way that I like to use a knife when
I’m cutting just so that I get
consistency across the board potatoes
are
starchy okay sometimes they stick to the
knife like that so what I’ll use is I’ll
take the knife and I’ll realign it so
that I get the right thickness with this
potato on the on the potato I’m cutting
and that gives me the same size cut if
that makes any sense all right so what
we’re going to do is I don’t use paper
towels I don’t believe in paper towels I
think there are waste of money but I’ll
let you decide what you want to do what
I want to do is I want to lay these
potatoes out on something to dry them
with because water and oil let’s just
put it this way they don’t get along
they’re like siblings you have siblings
you know they always fight all the time
I mean my kids do at
least so put them onto a
tray okay and then what we will do is
we’ll grab another clean
Rag and right on
top we’ll just Pat these
dry I don’t know for me paper towels are
just a waste of money because you’re
going to use them and then throw them
out I prefer to try to save on that as
much as possible
okay all right and I’m telling you once
you learn how to make french fries from
scratch you’ll never buy the
store-bought ones ever again because
fresher is always better and when you’re
plant-base you want to keep it as fresh
as possible okay so we’ll set these to
the
side in a pot here in a dutch oven pot I
have oil heating What I’m Looking For on
this oil temperature is about 350°
F okay if it’s more than 350° we want to
bring it down so right now we’re about
to surpass 350 it’s probably about more
like 375 so I’m going to drop the
temperature down just a little bit and
let that come back up to about a 350
temp we’re going to go ahead and add in
a half a cup of allpurpose flour we’re
going to add in 2 tbsp of ancho chili
powder 2 tbsp of smoked paprika 2 tpoon
of kosher salt half a teaspoon of
cayenne pepper feel free to use less or
more 2 tpoon of granulated garlic powder
and now we’re going to also add in one
cup of water what we’re making here is a
batter the batter is what we’re going to
coat our fries in so bring that to a
nice whisk and play around with the
spices if you want less heat don’t use
as much cayenne okay
if you want it to be thicker add a
little bit more
flour remember on my Cooking Channel I
want you to know this cooking is just a
guide that looks great now what I’m
going to do going to start by adding our
fries to our batter and we’re just going
to coat them all right now we’re going
to slowly pick up a
handful and we’re going to lower them
into the frying liquid
okay just like that and you won’t burn
yourself if you follow exactly what I
just showed
you right we’ll set these to the
side and we’ll come in here and we’ll
just give this a nice mix and
immediately you can see how it starts to
Golden up that
batter 3 to four minutes that’s what
we’re looking for okay now one thing I
want to encourage you to do is as soon
as your fries come out of the fryer
make sure you season them with just a
little bit of salt okay cuz we’re going
to jack these up a little bit in a
second with our dish tonight all right
so our fries have been cooked now listen
if you don’t want to fry at home I
completely understand that you can use
store-bought fries um but I’m telling
you follow this recipe and you will have
a delicious easy fry that you can use in
your kitchen I’m going to set this in a
200° oven and the reason the heat is so
low is because the fry is cooked we
don’t want to crisp it up we just want
to keep it hot okay so I’m going to just
take these and put them right into the
oven and we’ll be right back to a dutch
oven we’re going to add in just a couple
tablespoons of Evo or neutral olive oil
okay and we’re going to bring that up to
about a medium
heat I have some red onion Now red onion
is going to be sweeter so feel free to
use a yellow onion okay but we just want
some kind of texture in
our meat sauce topping we’re going to
add to the top of our fries here okay
our pan is smoking which is an
indication that
our onions can be
added
okay and that’s Sizzle that’s what we’re
looking for always a Sizzle never add
something to a cold pan or it will take
forever for that pan to heat up I’m just
going to briefly sauté
these if you need to add more oil
because you don’t feel like you added
enough feel free to add more oil
remember again one thing I want to teach
you on this channel or pes’s kitchen
whichever
Channel you go to to get your
recipes is that cooking is just a
guide you are the captain you are
steering the ship you want to add more
flavor add more oil cuz fat equals
Flavor now we’re going to add in 2 lbs
of ground beef I’m using a
937 on my ground beef here as lean as
possible and I’m just kind of crumbling
it up in my hands before I add it into
the pan cuz we’re going to ultimately
Brown this okay we’re going to add in a
tablespoon before we stir the meat we’re
going to add in a tablespoon of garlic
powder teaspoon of cumin that’s going to
add smokiness to the dish and a
tablespoon of chili that’s going to add
just a little bit of heat element we’ll
break that up now if you really really
want to get fine pieces to teach you a
little trick use a potato masher okay
and just Mash those into the onions and
that will break it up into really small
tiny pieces a great tool to use in the
kitchen when making chili or anything
that has ground beef turkey or ground
chicken and you want to break it up into
a fine piece
I love this tool because it’s so
versatile you don’t have to just use it
for potatoes now we’re going to increase
the
heat because we really want to get color
on this meat and while that’s cooking
we’re going to come back over to The
Cutting
Board and we’re going to prep up our red
bell pepper the healthiest pepper you
can get is a red bell pepper but I bet
you didn’t know that a red bell pepper
used to be a green pepper then it turns
yellow and then it turns orange and then
it turns red so if you ever wonder why
red peppers are so expensive in the
store it’s because they sat on the vine
longer to turn their color okay but
every pepper starts with the color green
and goes from
there I’m going to remove the outer
sides and then I’m going to remove the
stem that’s garbage we’re going to save
this part okay I’m going to shave around
the membrane I’m going to show you what
the membrane is in just a second this
white part is the membrane and it
usually produces a bitter aftertaste
okay so we don’t want that as much as
possible try to remove
that I promise the dish will taste day
and night
these are just little tips and tricks
from someone that’s been doing this for
a long
time the same tips and tricks I show you
are the same tips and tricks I pass down
to my own kids now we’re not going to
have much fat content in here because we
got a
937 okay so just keep stirring this
we’re going to juli and slice these bell
peppers and then we’re going to turn
them into a small dice so we’re going to
turn them one way cut them long
ways stack them
together break them into a small dice
just like that
okay stack your peppers together now
this could be slippery so be careful cuz
you don’t want the knife to slip into
your hand but just because I’ve been
doing this a long time I can and now
we’ve used up the entire bell
pepper most people throw a lot of the
bell pepper away and that’s where we’re
just wasting product when it’s a
plant-base recipe we want to maximize
the product because that’s where we’re
getting most of our nutrients and that’s
where we’re getting most of our flavor
and that’s where we’re getting most of
everything now what I’m going to do is
I’m going to throw in these bell peppers
and give that a stir now peshy why did
you add in the bell peppers not with the
onions before you added the ground beef
just because it’s a texture thing I’m
only looking to steam the bell peppers
and soften them not trying to crisp them
up like I was trying to do with the
onions we’re going to add in one can of
rinsed beans I’m using red kidney beans
but feel free to use black beans and it
should almost kind of look like a Chili
here
right it’s going to go right on top of
our fry mixture all right so what we’re
going to do is we’re going to blend out
our sauce our dipping sauce ingredients
now this completely optional you don’t
have to make this but if you want a
plantbased recipe uh that you can use to
dip your fries in this is a great
alternative that’s the alternative to
what we would typically use in the
household here which is the Chick-fil-A
sauces okay third of a cup of sunflower
seeds into our blender cup we go 1/4 cup
of a garlic infused nutritional yeast
but you can use any nutritional yeast
you can find half a teaspoon of salt 1
tbsp of fresh squeezed lemon you can use
the already Juiced part half a cup of
water and four garlic
cloves oh that’s just such a lovely
sound we’re going to blend this up and
we’re going to come right back we have a
blended dipping sauce here for our fries
and we’ll set that to the side what
we’re going to do is we’re going to take
our fries out of the oven they’ve had
some time to stay nice and warm okay and
the oil has had time to absorb into the
towel here so that you know we’re not
drenching these in constant fat now
comes the fun part we’re going to do is
we’re going to layer these fries by
adding them to another pan
removing them off of the tray on top
we’re going to add in our ground beef
mixture so now once we’ve topped our
mixture on top of our fries here we’re
going to put this in a 400° Fahrenheit
oven for about 15 minutes that’s going
to really absorb a lot of the moisture
and crisp up those fries and then when
we come back we’re going to finish and
top it with our Pico Deo we’re just
about to cook but I have to sneak a fry
all right starting with our Pico Deo
we’re going to start with one tomato
okay tomato of fruit or vegetable you
tell me put it in the comments let’s
test your knowledge
jalapeno we have some cilantro and we
have one lime little bit of salt and
pepper and we’re golden we’re going to
slice this tomato in half long ways and
you can always tell how sharp a knife is
if it slices right through a tomato
because the skin of a tomato could be
tough so if your knife is sliding or
struggling to go through I think it
might be time to sharpen your knives and
I’m just looking for
a small
dice on the
tomatoes if you want to skip this step
you can buy your Tomatoes already
pre-cut but it’s really not
necessary in the bowl we
go seeds and all
now I personally want to say thank you
to my production team because honestly
they are an equal partner in the peshi
media company okay and um we’d love
producing videos so give them a shout
out down below because Riley does all
the prep Aiden does all the video
production and we work together in
tandem going to roll this jalapeno
around just to break up the seeds inside
the seeds are where the heat comes from
so be mindful when dealing with this
pepper we’re going to split this in
half and we’re going to remove that seed
but that center part cuz that’s where
all the capson is going to be in that
meaty flesh in those
seeds scrape off the remaining
seeds and we’ll do the same thing here
flatten that bring the knife nice and
flat scrape off those seeds
okay we’ll turn this
sideways Julien is what we’re looking
for these are Julien slices very skinny
slices cuz remember we’re going to turn
into a nice dice nobody likes to take a
bite of a fresh hot jalapeno in large
form we’ll turn it sideways let the
knife do the work the hand is the guide
the
knife is going where you put your hand
you got a beautiful small DIC jalapeno
we’re going to add that to our Bowl here
limes can typically be tough massage
this press on it break up this lime in
the inside so that when we open it it
squeezes
nice right in half just going to break
all the pockets of juice up and add it
into our Pico Deo here and save the
limes put them in your garbage disposal
turn them on with the water running and
they will freshen up your garbage
disposal nicely and also sanitize them a
little bit of salt little bit of fresh
cracked black pepper not too much okay
and we’re going to use this on top to
top off our fries some
cilantro cilantro dried up is called
what if you know what it is put it in
the description down below we’re going
to put a little bit into the Pico Deo
and reserve the rest to the side fries
is out large portion of Pico dial right
on top little bit of fresh
cilantro served with the cheese
sauce or your favorite dipping
sauce and voila cheese fries enjoy
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1 Comment
Chef Pesce help us, this culinary substitute we have isn’t great